Fermented Giardiniera

Recipe by Rita1652
READY IN: 30mins
SERVES: 75-100




  • Prepare brine by dissolving the salt in water.
  • Mix all the ingredients except the brine in a large bowl.
  • Add them to the Fermenting Vessel of choice (check description above) packing them down as you go.
  • Fill each jar with the brine, leaving 1½ -2 inches of headroom—the space at the top, between the rim of the jar and the top of the vegetables. Weight the vegetables so they are completely submerged in the brine.
  • Cover the top of the vessel with a lid, coffee filter, paper towel, cheese cloth, or tea towel to keep bugs out and odors inches.
  • Be sure to secure towels with a very tight rubber band or the ring from the canning jars.
  • Place the jar out of direct light.
  • Ferment at room temperature 4 days before checking the flavor. If you prefer the flavor more sour, continue fermenting.
  • If to your taste transfer the jars to the refrigerator.
  • Burp the jars once daily (to release any built-up gasses) the giardiniera does continue to ferment while in the refrigerator.
  • This doesn`t need to be done in my home because we help ourselves to it daily.